Slow Cooker Creamy Cauliflower Potato Soup

Ingredients

• 2 cauliflower heads, trimmed and cut into pieces
• 2 medium potatoes, peeled and chunked
• 1 tablespoon olive oil
• 4 cloves garlic, peeled
• 3 cups (750 ml) vegetable broth
• 4 cups (1 L) water
• salt and freshly ground black pepper, to taste

Instructions

In a 6-quart (6 L) slow cooker, combine cauliflower, potatoes, olive oil, garlic, vegetable broth, water, and seasoning.

Mix well.

Cover the pot and cook on a low-heat setting for  5-6 hours, or until vegetables are tender.

Let the soup cool, and then pour into a blender. Blend until smooth. Taste for salt and black pepper.

Ladle into soup bowls. serve with croutons.